Nigel Slater’s recipe for a delicious and flavourful pot-roast partridge in time for your Christmas lunch preparation.
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These are very easy truffles: no tempering chocolate; no rolling or filling; just some simple melting, mixing and pouring – your own little chocolate factory. This batch makes a lot, and will keep you in truffles for a couple of weeks or can be wrapped up and given as Christmas presents.
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Anja Dunk’s recipe for spiced rye and apple sauce cake is a delightful dessert perfect for the festive season.
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A recipe from the wonderful Nigel Slater for a delightful festive dish of mash and toasted, smoky vegetables. A warm, savoury dish to mild the winter chill this Christmas.
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At my house supper is almost always quick, but it has to be flavour- and nutrition-packed and this hits all the right notes.
A handful of Turkish food stalls are present at every German market. Indeed, Turkish flavours and in particular their spices have become embedded in the national cuisine ever since the first guest workers came over in the 1960s.
‘I’m a devotee of Anna’s double greens and filo pie, from A Modern Way to Eat. It’s a delicious, satisfying lunch to enjoy with friends, and looks amazing as soon as it’s out of the oven – it’s also surprisingly simple to put together, so you don’t have to spend hours prepping in the kitchen.’
Sarah, Assistant Editor
Six little tarts, light as a summer breeze.
Recipe taken from Nigel Slater’s latest cookbook Greenfeast: spring, summer.
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